Ingredients
- For Peking duck
- • duck breast : 100 gms
- • water : 200 Ml
- • Slice ginger : 10 gms
- • honey : 05 gms
- • white vinegar : 10 Ml
- • sherry : 02 Ml
- • cornstarch, dissolved in water : 05 gms
- • For corn Risotto
- • Japonica rice : 100 gms
- • butter : 10 gms
- • chopped shallots : 02 gms
- • mirin wine : 01 Ml
- • duck stock : 200 ml
- • grated Parmesan : 25 gms
- For green pea Vinaigrette
- • Shelled fresh peas or frozen peas, thawed : 30 gms
- • Chopped fresh basil : 05 gms
- • Chopped fresh cilantro : 05 gms
- • Chopped fresh mint : 01 gms
- • olive oil : 05 ml
- • rice wine : 05 ml
- • salt : 01 gm
- For Rogan joshå°åº¦å’–å“©
- • Sliced onions : 100 gms
- • chopped tomatoes : 50 gms
- • cooking oil : 50 ml
- • cardamom : 01 gm
- • cloves : 01 gm
- • cinnamon : 01 gm
- • bay leaf : 01 no
- • peppercorns : 01 gm
- • red chili powder : 01 gm
- • paprika powder : 01 gm
- • coriander powder : 01 gm
- • cumin powder : 01 gm
- • turmeric powder : 01 gm
- • garam masala powder /five spice : 01 gm
- • ginger and garlic pastes : 05 gms
Description
This Dish Fusion Style Four Country Cuisine Templete In One Plate. Duck From China , Rice From Italian And Sauce From India And Thailand
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